Crockpot Chicken Enchiladas
Crockpot Chicken Enchiladas are one of those dump-and-go dinners that make a busy weeknight feel a little less chaotic. I love coming home to a crockpot that's been quietly doing all the work, and this recipe delivers tender shredded chicken, tangy enchilada sauce, melty cheese, and just enough spice to keep things interesting. It's everything I love about enchiladas without the hassle of rolling each one or turning on the oven.
Servings: 6 servings
Ingredients
- 2 boneless skinless chicken breast (about 1.5 pounds)
- 1 packet taco seasoning
- 1 cup white onion, finely chopped
- 1 can Rotel, original or flavor of choice
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 8 corn tortillas, cut into strips
- 1 cup Mexican blend shredded cheese
- cilantro, avocado, jalapenos and sour cream (optional garnishes)
Instructions
- Add chicken to crockpot and sprinkle with taco seasoning to cover.
- Add Rotel, onion, enchilada sauce and beans to the crockpot. Cover and cook on high for 3-4 hours or low for 6-8 hours. The chicken will be easily shredded with forks and reach an internal temperature of 165℉ when checked with a meat thermometer.
- When chicken is cooked through remove from the crockpot to a plate and use forks to shred. Place the chicken back in the crockpot and add the strips of corn tortillas. Carefully stir together.
- Add the cheese to the top and cook for 20 more minutes or until the cheese is melty. Garnish with toppings and serve.